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Grandma Sarah’s Devil’s Food Cake with Coffee Icing

3.50 Mitt(s) 2 Rating(s)2 votes, average: 3.50 out of 52 votes, average: 3.50 out of 52 votes, average: 3.50 out of 52 votes, average: 3.50 out of 52 votes, average: 3.50 out of 5

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Level: Easy

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Description

A rich chocolatey cake with an amazingly simple coffee buttercream icing. This recipe was handed down from my great grandmother, and ‘Grandma cake’ is a family favorite at every gathering.

Ingredients

  • FOR THE CAKE:
  • 2 cups Sugar
  • ½ cups Crisco Shortening
  • 3 whole Eggs
  • 3 Tablespoons Cocoa Powder, Heaping
  • 2 cups All-purpose Flour
  • 1 cup Buttermilk
  • 1 teaspoon Baking Soda
  • ½ cups Boiling Water
  • ½ teaspoons Salt
  • 1 teaspoon Vanilla Extract
  • ½ teaspoons Lemon Extract
  • _____
  • FOR THE ICING:
  • ½ sticks Butter
  • 3 cups Powdered Sugar
  • 1 pinch Salt
  • 1 teaspoon Instant Coffee
  • ½ cups Boiling Water
  • 1 teaspoon Vanilla Extract
  • ½ teaspoons Lemon Extract

Preparation

Cream shortening and sugar together. Add eggs one at a time, beat until smooth. Add cocoa powder, mixing well after each tablespoon. Add one cup flour, mix, add buttermilk, mix, add remaining flour, mix. Dissolve baking soda in boiling water, add slowly to batter, mixing well. Add salt and extracts, blend.

Grease a 9×13 cake pan and pour batter in evenly. Bake at 350F for 30 minutes, until a toothpick inserted in the center of cake comes out clean. Cool cake completely.

For frosting, melt butter and add powdered sugar and salt, mixing slowly. Dissolve instant coffee in boiling water and add one teaspoon at a time to the sugar mixture, beating until proper consistency. Add vanilla and lemon extracts. Spread on the cooled cake.

2 Comments

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kathyingreendale on 7.8.2010

Interesting with the lemon extract. My curiousity is piqued and I’m going to make this next week when family is in town visiting.

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Twinks on 6.30.2010

Oh yes, I could eat this!

2 Reviews

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oodalolly on 1.10.2011

I followed the directions for the cake exactly. The finished cake rose nicely, and was an even height all the way across. It has a spongy texture, but we were overwhelmed by the lemon flavor. I wouldn’t even call it “chocolate,” anymore. All we could taste was lemons. Not what we were hoping for.

We did not do the coffee icing since it was for my two-year-old son’s birthday. We made a chocolate buttercream icing instead, but even the extra dose of chocolate couldn’t save this cake.

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michellea on 12.9.2010

I made according to directions & this was DELICIOUS!! I was a little leery about the lemon extract but learned it is necessary. It gave the cake a wonderful flavor.

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